This recipe is a game changer for those who think they don’t like tofu. Lightly panfried to crispy golden perfection, it’s paired with cucumber and carrot and tossed in a tangy peanut sauce featuring healthy fats.
Healthy One Pan Dinners: Crispy Tofu with Peanut Butter Noodles
- 14 oz extra firm tofu
- 1 lb spaghetti or brown rice pasta for gluten free
- 2 tbsp cornstarch
- 1/4 cup canola oil
- 4 tbsp creamy peanut butter
- 2 tbsp reduced sodium soy sauce or tamari for gluten free
- 1 tbsp rice vinegar
- 2 tsp honey
- 1 tsp sesame oil
- 1 tsp minced garlic
- 2 cups grated carrots
- 2 cups sliced cucumber
- Sriracha for serving
- Drain the tofu and cut into cubes. Gently press with paper towels to remove as much as the liquid as possible without breaking the pieces.
- Cook pasta according to packaged directions, reserving some of the cooking liquid; drain and set aside in a large bowl.
- Place the drained tofu in a bowl and toss with cornstarch. Heat canola oil in a nonstick skillet (or pot you cooked the pasta in) heat over medium heat. Add tofu to the oil and cook, turning frequently, until crispy and golden, about 10-12 minutes total.
- While the tofu is cooking, prepare peanut sauce. Whisk peanut butter, soy sauce, rice vinegar, honey, sesame oil and garlic in a small bowl. Continue to whisk until sauce is completely smooth. This can also be done in a food processor for a smoother sauce. You can thin the sauce with a little warm water until it reaches desired consistency.
- Pour sauce over hot pasta and toss to coat. Adding some of the reserved pasta water if needed.
- Serve pasta topped with tofu and vegetables.